Description
This creamy and flavorful Boursin Orzo with Chicken is a quick and satisfying dish perfect for any weeknight dinner. Tender chicken breasts are seared to golden perfection and served over orzo pasta coated in a rich, garlicky Boursin cheese sauce with fresh spinach and a sprinkle of Parmesan cheese.
Ingredients
Scale
Proteins
- 2 large chicken breasts
Pasta & Grains
- 1 cup orzo pasta
Dairy & Cheese
- 1 (5.2 oz) package Boursin cheese (Garlic & Herb)
- 1/4 cup Parmesan cheese, grated
Liquids & Oils
- 1 tbsp olive oil
- 1 1/2 cups chicken broth
Produce
- 1 cup fresh spinach, chopped
Seasoning
- Salt and pepper, to taste
Instructions
- Cook Orzo: Prepare the orzo pasta according to the package instructions. Once cooked, drain thoroughly and set aside to keep warm.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Place them in the skillet and cook for 6-7 minutes on each side or until golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and slice it into thin pieces.
- Prepare Cheese Sauce: In the same skillet, add the chicken broth and Boursin cheese. Stir continuously over medium heat until the cheese melts completely and the sauce is smooth and creamy.
- Combine Orzo and Spinach: Add the cooked orzo and chopped fresh spinach to the cheese sauce. Stir well and cook for a few minutes until the spinach wilts and everything is heated through.
- Assemble & Serve: Plate the creamy orzo mixture and top it with the sliced chicken breasts. Sprinkle grated Parmesan cheese over the top and serve immediately while warm.
Notes
- For extra flavor, add garlic or herbs like thyme or rosemary when cooking the chicken.
- You can substitute fresh spinach with baby kale or swiss chard if preferred.
- If you want a lighter version, use reduced-fat Boursin cheese or reduce the amount of cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
